My Chinese Parents’ Dumpling Recipe {Step by Step}
This is my parents’ Chinese dumpling recipe, start to finish: the filling, the wrappers, folding, cooking, and freezing. My family is from northern China, and these are the dumplings I grew up eating. My mom has been making them for 40+ years, and this is exactly how she does it.
When my parents come to visit, we have dumpling making parties and fold HUNDREDS at a time. Yes, even Tom helps! Once you get the hang of folding, dumplings are easy, and a bag in the freezer is a dinner you can cook straight from frozen.
This post walks you through the whole process. Here for one piece? Jump to my pork dumpling filling, homemade dumpling wrappers, or Chinese dumpling dipping sauce.
A Quick Look At The Recipe
- Recipe Name: My Chinese Parents Dumpling Recipe {Step-by-Step}
- Ready In: 70 minutes
- Serves: 40 dumplings
- Main Ingredients: sauerkraut (rinsed, squeezed dry, and finely minced), ground pork, broth, soy sauce, sesame oil, chopped onion, inch ginger (*minced), hot oil
- Why You'll Love It: This is the ultimate post to teach you how my parents make dumplings! From the dough to the filling- you will be shocked easy they actually can be.
What Makes These Dumplings Authentic
A few things surprised me when my mom first walked me through her recipe.
Egg. I had no idea until she showed me. According to my mom, an egg is critical in the filling. It binds the pork so the filling stays juicy and holds together.
Sauerkraut. This is the signature flavor of dumplings in northern China, where my family is from. I’ve never found it at a takeout restaurant. Rinse it, squeeze out all the liquid, and mince it fine.
Hot oil over the aromatics. Pouring sizzling oil over the onion and ginger wakes up the flavor before it goes into the pork. You’ll hear it when it’s right!
Dumpling Tips From My Mom
- Squeeze the sauerkraut dry, mince it, then squeeze it again. Wet filling makes soggy dumplings.
- Use about 1 tablespoon of filling per wrapper. Overstuffed dumplings burst.
- Keep the filling away from the edges so the seal holds.
- Flash freeze on a parchment-lined tray before bagging, or they’ll freeze into one big clump.
- When boiling, stir gently so they don’t stick to the bottom of the pot.
How to Make Chinese Dumplings Step by Step
Scroll down to the full recipe card for exact amounts and instructions! ⬇️
1. Make the Filling
Mix the ground pork with broth, soy sauce, sesame oil, salt, and Chinese five spice. Pour hot oil over the chopped onion and ginger, then stir that in with the egg and sauerkraut. Want even more detail on the filling? Here’s my full pork dumpling filling recipe.
2. Wrap and Fold
Use store-bought wrappers, or make your own with my step-by-step dumpling skin recipe. Add about 1 tablespoon of filling to the center, then press the edges together firmly to seal. They don’t have to be pretty. They’ll still taste amazing.
Boiled, Steamed, or Pan Fried
Boiled (水饺): This is the traditional way, and what so many families eat for Chinese New Year. Bring a big pot of water to a boil, add the dumplings one at a time, and stir gently so they don’t stick. They’re done when they float to the top.
Steamed: Set the dumplings in a steamer basket with a little space between each one and steam until cooked through.
Pan fried potstickers (煎饺): My personal favorite. Heat oil in a nonstick skillet, add the dumplings pleat side up, swirl in a couple tablespoons of water, and cover right away. You get a crispy golden bottom and a tender top.
Want to get creative with the same filling? Try my crispy dumpling tacos or rice paper dumplings.
Dumpling vs. Potsticker: What’s the Difference?
Not much! A potsticker is a dumpling that gets pan fried for a crispy bottom, then steamed in the same pan. Regular dumplings can be boiled, steamed, or pan fried. Same filling, same wrapper.
Fun fact: the English word “dumpling” is thought to come from the Low German word “dumpe,” which means lump.
Best Dipping Sauce for Dumplings
Growing up in China, my dad always made the same simple sauce: mostly Chinese black vinegar (陈醋), a little soy sauce, and minced garlic. It’s still my favorite. Get the full recipe in my easy dumpling dipping sauce post.
Want heat? Add a spoonful of my homemade crispy chili oil. For something sweet and creamy, try my soy-free Asian peanut sauce. Serve it all with a bowl of wonton soup or spicy cucumber salad for a full dumpling night.
How to Freeze Dumplings
Line a baking sheet with parchment paper and lay the dumplings out so they aren’t touching. Freeze for 30 minutes to an hour, then move them to a freezer bag or container. They keep for 2 to 3 months.
Don’t skip the flash freeze. If you bag them fresh, they all stick together. Cook them straight from frozen.
FAQ
Can I use store-bought dumpling wrappers? Yes. Look for them in the refrigerated or freezer section of an Asian grocery store. Homemade wrappers are softer and chewier if you want to try them.
Where do I find sauerkraut? Most grocery stores carry it near the pickles or in the refrigerated section. Rinse it and squeeze it really well before using.
How do I know boiled dumplings are done? They float to the top of the pot.
Why did my dumplings burst? Usually too much filling, or filling on the edges where you seal. Use about a tablespoon and keep the edges clean.
What’s the difference between a dumpling and a potsticker? A potsticker is a pan fried dumpling with a crispy bottom.
Get the recipe:My Chinese Parents Dumpling Recipe {Step-by-Step}
Ingredients
- 1 cup sauerkraut, rinsed, squeezed dry, and finely minced
- 1 lb ground pork
- 1/2 cup broth
- 2-3 tbsp soy sauce
- 1 tbsp sesame oil
- 1/4 cup chopped onion
- 1 inch ginger, *minced
- 1/4 cup hot oil
- 2 tsp salt, to taste
- 1 tsp shi san xiang , chinese five spice
- 1 egg
Instructions
- You will first begin by washing your sauerkraut. Make sure you drain and squeeze out ALL of the excess liquid.
- Next, you will want to finely mince the sauerkraut, and drain again. This time to drain you will want to use a cheese cloth- or some paper towels.
- Then, you will set the sauerkraut aside.
- In a big mixing bowl, mix the ground pork, broth, soy sauce, sesame oil, salt and the chinese five spice.
- Mix all ingredients together until well incorporated.
- Next, you will add in the chopped onion, and the minced ginger in a glass bowl.
- In a pan, heat up your oil until shimmering- I use avocado oil.
- Pour the hot oil on top of the onion and ginger mixture until you hear it sizzle. After the sizzle stops, add in your egg, and then the sauerkraut and mix until combined.
- Add about 1tbsp of the pork dumpling filling to the center of the wrapper.
- Carefully, press the edges together to seal the dumpling, do not let filling touch the sealing area (the dumpling will fall apart if you do). After folding, press edge again to seal well.
Cooking Method (Boiling)
- To a large pot with boiling water, carefully add dumplings one at a time into the water. Gently, stir the water until it starts to boil again, so the dumplings won’t stick to the bottom. When the dumplings float to the surface, continue boiling until the dumplings are filled with air and swollen, and the dough starts to become transparent, about 1 minute. Immediately transfer all the dumplings to a plate.
Cooking Method (Pan Fry)
- Heat a tablespoon of oil in a nonstick skillet over medium high heat. When oil is hot, place potstickers in the skillet, pleat side up. Swirl 2 tablespoons water in the skillet, cover immediately, and turn the heat to medium. Cook covered until the water is evaporated and potstickers are cooked through, 3 to 4 minutes. Remove the cover and flip one potsticker to see whether the bottom side is charred. If not, turn to medium high heat and cook until the bottom side turns golden brown.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
Hi, I’m excited to try this recipe but have two questions. Where and when does the sauerkraut come in and do you have a recipe for the dipping sauce? My son has a garlic intolerance so we have to make most of our own sauces. Thank you!
Hi Christine!
We are so sorry about the confusion!
After the you pour the hot oil in the bowl and the sizzle stops, add in your egg, and then the sauerkraut and mix until combined.
As for the sauce:
1/4 c. soy
2 tbsp. chinese vinegar or rice vinegar
1/2 tsp. sesame oil
2 small cloves garlic minced (omit this step for your son)
1 tbsp minced cilantro (optional)
Hope this helps, and that you enjoy!
Constance
Hi there!
I can’t seem to find the measurements for how much sauerkraut to add. What is the dipping sauce you serve these with? I can’t wait to make these at home as we have to drive two towns over to get dumplings!
Hi Gabs,
Ha I feel you on driving FAR to get the nearest dumplings. I didn’t put specific measurement for sauerkraut because my parents change it up based on how “meaty” or how “sauerkratuy” they want for the batch. But it is typically a bag of 500g sauerkraut, washed and drained, and squeezed all the water out for use.
For dumpling sauce, it is half soy sauce, half Asian mature vinegar (it is dark in color, but light in texture), a little bit of sesame oil, 2 – 3 cloves of garlic minced and a dash of chili oil if preferred. I hope this helps! Let me know if you have any more questions!!
Shuang